Name: Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado
Yield: Makes 6 servings
Ingredients: 3 tablespoons butter; 2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups); 1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped; 4 cups chicken stock or canned low-salt chicken broth; 3 cups chopped spinach leaves (about 3 1/2 ounces); 6 tablespoons flaked fresh crabmeat; 2 tablespoons fresh lemon juice; 1 tablespoon minced shallot; 3/4 cup diced peeled pitted avocado; 6 teaspoons good-quality black caviar (such as osetra)

A star starter from Hubert Keller at Fleur de Lys in San Francisco. A good mold for the timbale is a six-ounce tomato-paste can that has the top and bottom removed.

Recipe information

Yield
Makes 6 servings

Ingredients

3 tablespoons butter

2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)

1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped

4 cups chicken stock or canned low-salt chicken broth

3 cups chopped spinach leaves (about 3 1/2 ounces)

6 tablespoons flaked fresh crabmeat

2 tablespoons fresh lemon juice

1 tablespoon minced shallot

3/4 cup diced peeled pitted avocado

6 teaspoons good-quality black caviar (such as osetra)

Preparation

Step 1
Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
Step 2
Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
Step 3
Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

TagsCold Soup Soup Soup/Stew Leek Root Vegetable Vegetable Asparagus Spinach Leafy Greens Crab Shellfish Seafood Lemon Citrus Fruit Shallot Avocado Caviar Fish Starter Dinner Nut Free Simmer Blender New Years Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes